Mincemeat Chiffon Pie Recipe
Ingredients
| Gelatin envelope | 1 | |
| Water | 1/3 Cup (16 tbs) | |
| 1/4 cup rum or apple juice | ||
| 1 1/2 cups Green Tomato Mincemeat | ||
| Egg whites | 3 | |
| Honey | 2 Tablespoon | |
| Salt | 1 Pinch | |
| Whipping cream | 1 Cup (16 tbs) | |
| 1 baked 10-inch pie shell | ||
Directions
In a saucepan, sprinkle gelatin in water and allow gelatin to soften.
Place over low heat and cook until gelatin is dissolved.
In a large mixing bowl, combine rum and Green Tomato Mincemeat.
Add gelatin.
Place bowl in refrigerator and chill for about 25 minutes, or until mixture forms mounds when dropped from a spoon.
In a separate bowl, beat egg whites until stiff.
Slowly beat in honey and salt.
Fold into chilled mincemeat mixture.
Whip cream and fold into mincemeat.
Pour mincemeat into baked pie shell.
Chill until firm, about 3 hours
Place over low heat and cook until gelatin is dissolved.
In a large mixing bowl, combine rum and Green Tomato Mincemeat.
Add gelatin.
Place bowl in refrigerator and chill for about 25 minutes, or until mixture forms mounds when dropped from a spoon.
In a separate bowl, beat egg whites until stiff.
Slowly beat in honey and salt.
Fold into chilled mincemeat mixture.
Whip cream and fold into mincemeat.
Pour mincemeat into baked pie shell.
Chill until firm, about 3 hours
Chef
